anyone have any? i like pasta but getting bored having it the same way 
pasta recipes
Stilton and broccoli pasta
Mushroom and three cheeses pasta
Seafood pasta
Pepperoni pasta
Stirfried vegetable pasta with soy sauce
Thai chicken curry pasta
Creamed spinach pasta
Mushroom and three cheeses pasta
Seafood pasta
Pepperoni pasta
Stirfried vegetable pasta with soy sauce
Thai chicken curry pasta
Creamed spinach pasta
How about:
1. Pasta - but not spaghetti or linguine - with sliced up baked chicken and pesto. Quick and easy and tastes gorgeous. The pesto doesn't stick to the spaghetti / linguine quite as well.
2. Any pasta with diced butternut squash and segmented red onion that has been roasted in the oven. A wee drop half fat creme fraiche to just cover your pasta and veg. This tastes fab too. Make sure you have a Y-shaped veg peeler tho else it will take FOREVER to peel the squash
3. Any pasta - fry off chorizo sausage then add your cooked pasta with a little half fat creme fraiche. The chorizo oil flavours everything. Lush. Sometimes put roasted red onion in here too.
1. Pasta - but not spaghetti or linguine - with sliced up baked chicken and pesto. Quick and easy and tastes gorgeous. The pesto doesn't stick to the spaghetti / linguine quite as well.
2. Any pasta with diced butternut squash and segmented red onion that has been roasted in the oven. A wee drop half fat creme fraiche to just cover your pasta and veg. This tastes fab too. Make sure you have a Y-shaped veg peeler tho else it will take FOREVER to peel the squash
3. Any pasta - fry off chorizo sausage then add your cooked pasta with a little half fat creme fraiche. The chorizo oil flavours everything. Lush. Sometimes put roasted red onion in here too.
Originally Posted by DiscoDolly69:
“How about:
1. Pasta - but not spaghetti or linguine - with sliced up baked chicken and pesto. Quick and easy and tastes gorgeous. The pesto doesn't stick to the spaghetti / linguine quite as well.
2. Any pasta with diced butternut squash and segmented red onion that has been roasted in the oven. A wee drop half fat creme fraiche to just cover your pasta and veg. This tastes fab too. Make sure you have a Y-shaped veg peeler tho else it will take FOREVER to peel the squash”
“How about:
1. Pasta - but not spaghetti or linguine - with sliced up baked chicken and pesto. Quick and easy and tastes gorgeous. The pesto doesn't stick to the spaghetti / linguine quite as well.
2. Any pasta with diced butternut squash and segmented red onion that has been roasted in the oven. A wee drop half fat creme fraiche to just cover your pasta and veg. This tastes fab too. Make sure you have a Y-shaped veg peeler tho else it will take FOREVER to peel the squash
”
I make that too, yummy - add some button mushrooms and a tub of creme fraiche to it!
I like spaghetti or linguine with a Puttanesca (prostitute) sauce. Nice and spicy!
Ingredients
4 tbsp extra virgin olive oil
1 fresh red chilli, deseeded and chopped
6 salted or canned anchovies, chopped
2 garlic cloves, thinly sliced
450g ripe tomatoes, peeled, deseeded and sliced into strips
100g black olives, pitted and sliced
1 tbsp capers
350g dried spaghetti
1 tbsp chopped flat-leaf parsley
freshly grated Parmesan cheese, to serve
Method
1. Bring a large pot of salted water to the boil for the pasta.
2. Meanwhile, heat the olive oil in a large frying pan over medium-low heat. Add the chilli, anchovies and garlic. Gently fry for 30 seconds, mashing the anchovies to a paste with a wooden spoon, and taking care not to let the garlic brown.
3. Raise the heat to medium-high and add the tomatoes, olives and capers. Bring to the boil then lower the heat and simmer for about 5 minutes.
4. Cook the pasta according to the packet instructions until 'al dente'.
5. Pour the sauce into a heated serving dish. Drain the pasta well and stir into the sauce.
6. Sprinkle with the parsley and serve with plenty of freshly grated Parmesan.
Serves 4.
PS. I often use tinned tomatoes, especially in the winter when imported toms are crap.
Ingredients
4 tbsp extra virgin olive oil
1 fresh red chilli, deseeded and chopped
6 salted or canned anchovies, chopped
2 garlic cloves, thinly sliced
450g ripe tomatoes, peeled, deseeded and sliced into strips
100g black olives, pitted and sliced
1 tbsp capers
350g dried spaghetti
1 tbsp chopped flat-leaf parsley
freshly grated Parmesan cheese, to serve
Method
1. Bring a large pot of salted water to the boil for the pasta.
2. Meanwhile, heat the olive oil in a large frying pan over medium-low heat. Add the chilli, anchovies and garlic. Gently fry for 30 seconds, mashing the anchovies to a paste with a wooden spoon, and taking care not to let the garlic brown.
3. Raise the heat to medium-high and add the tomatoes, olives and capers. Bring to the boil then lower the heat and simmer for about 5 minutes.
4. Cook the pasta according to the packet instructions until 'al dente'.
5. Pour the sauce into a heated serving dish. Drain the pasta well and stir into the sauce.
6. Sprinkle with the parsley and serve with plenty of freshly grated Parmesan.
Serves 4.
PS. I often use tinned tomatoes, especially in the winter when imported toms are crap.
Try tagliatelle or linguini with red pesto, chorizo, sliced mushrooms and toasted pine nuts with parmesan shavings - gorgeous!
Other faves are tagliatelle with bacon, garlic, pesto and cream topped with fresh basil and penne with pan fried chicken breast in a garlic, chilli, red pepper, white wine and cream sauce.
Other faves are tagliatelle with bacon, garlic, pesto and cream topped with fresh basil and penne with pan fried chicken breast in a garlic, chilli, red pepper, white wine and cream sauce.
Sometimes I just love a pot of pasta.........then serve it just with fresh basil leaves....garlic ,some lovely good virgin olive oil sprinkled over and fresh parmsesan.......So plain quick but tasty!!
My kids favourite, and they cook this themselves, pasta, with tuna and sweetcorn, then stir in 2 large dollops of mayo whilst its still hot.
Fry some garlic, mushrooms and pepper. Add some passata. Then fresh fish cut into bite size bits (use white fish and salmon, even a mackeral cut across into bits like swiss-roll.) Add some shellfish (prawns and mussels are ace.) Don't cook too long or stir too much. Mix gently with piping hot fresh tagliatelli. A glass of rose. Garlic bread for mopping. Bliss.
Simple, or what?
Good enough for a dinner party. Call it Marmite de Poisson, cause that's what they called it in the little cafe Nice where we had it.
Alan
Simple, or what?
Good enough for a dinner party. Call it Marmite de Poisson, cause that's what they called it in the little cafe Nice where we had it.
Alan
A pot of shredded vegetables (usually with butter) - cook as per instructions (little bit of a cheat but nice, M&S do a nice pot!!) chopped up chicken, a dollop of pesto and a handful of pinenuts, mix with pasta and voila, lovely
Here are some of my favourite pasta recipes:-
Steamed broccoli on top of a spicy Arrabiata sauce
Gently fry halved cherry tomatoes in olive oil, add garlic, parsley and chick peas, stir through pasta with lots of parmesan cheese
Thinly sliced courgettes, sautéd in garlic butter with sun dried tomatoes; add to pasta with crumbled feta cheese
Slice courgettes and strips of pepper and red onion, sauté in butter and garlic, adding saffron infused cream at the end.
Cut fennel into chunks, drizzle with olive oil and roast – add to pasta with more olive oil and parmesan cheese
Fry chopped onion and garlic in butter, add fresh cream and peas then simmer till sauces thickens and stir into pasta
Add fresh spinach to sautéed onion, cream and cayenne pepper and serve with pasta
Herby tomato sauce – cook garlic in a little olive oil, add good quality tinned tomatoes, salt, sugar, black pepper and dried oregano, simmer for 20 mins. Especially good with cubed feta added.
Quickt Napolitan – sauté onion and garlic on olive oil, add good handful of chopped fresh parsley and cook on low heat for 10-15 mins, add good quality tinned tomatoes, salt, pepper, sugar and simmer for 20 mins. Sometimes I add a good slug or two of red wine and simmer it for longer. Add handful of torn basil leaves in the last minute or two.
Artichoke hearts warmed through in olive oil with strips of sundried tomato and a handful of chopped kale.
Fry garlic and chilli flakes gently in oil, add cauliflower florets, sage and a tin of chopped tomatoes and simmer until the cauliflower is cooked. Sometimes you need a bit more liquid so I use a bit of stock made from Marigold powder. Add a tablespoon of double or soya cream at the end and thicken.
Fry garlic in olive oil, add lots of chopped fresh parsley, zest and juice of half a lemon and chickpeas.
Steamed broccoli on top of a spicy Arrabiata sauce
Gently fry halved cherry tomatoes in olive oil, add garlic, parsley and chick peas, stir through pasta with lots of parmesan cheese
Thinly sliced courgettes, sautéd in garlic butter with sun dried tomatoes; add to pasta with crumbled feta cheese
Slice courgettes and strips of pepper and red onion, sauté in butter and garlic, adding saffron infused cream at the end.
Cut fennel into chunks, drizzle with olive oil and roast – add to pasta with more olive oil and parmesan cheese
Fry chopped onion and garlic in butter, add fresh cream and peas then simmer till sauces thickens and stir into pasta
Add fresh spinach to sautéed onion, cream and cayenne pepper and serve with pasta
Herby tomato sauce – cook garlic in a little olive oil, add good quality tinned tomatoes, salt, sugar, black pepper and dried oregano, simmer for 20 mins. Especially good with cubed feta added.
Quickt Napolitan – sauté onion and garlic on olive oil, add good handful of chopped fresh parsley and cook on low heat for 10-15 mins, add good quality tinned tomatoes, salt, pepper, sugar and simmer for 20 mins. Sometimes I add a good slug or two of red wine and simmer it for longer. Add handful of torn basil leaves in the last minute or two.
Artichoke hearts warmed through in olive oil with strips of sundried tomato and a handful of chopped kale.
Fry garlic and chilli flakes gently in oil, add cauliflower florets, sage and a tin of chopped tomatoes and simmer until the cauliflower is cooked. Sometimes you need a bit more liquid so I use a bit of stock made from Marigold powder. Add a tablespoon of double or soya cream at the end and thicken.
Fry garlic in olive oil, add lots of chopped fresh parsley, zest and juice of half a lemon and chickpeas.
Leek and mushroom pasta with tarragon. Just fry leeks and mushrooms wirh garlic, add small amount of tarragon, pour over some creme fraiche, add a little bit of cheese and serve with rigatoni.
Or watercress sauce with asparagus and pasta.
Aubergine and sausage pasta. Chop up pasta and cooked sausages into cubes and fry in olive oil, add small tin tomatoes or passata. Stir and then serve with pasta and some cheese and salad.
Or watercress sauce with asparagus and pasta.
Aubergine and sausage pasta. Chop up pasta and cooked sausages into cubes and fry in olive oil, add small tin tomatoes or passata. Stir and then serve with pasta and some cheese and salad.
